Marshmallow Ice Cream
This recipe for marshmallow ice cream begins with a custard base and then is loaded with toasted mini marshmallows. Perfect for hot summer days and a little bit of hot fudge on top!
Ingredients
- 1½ cup whole milk
- 1½ cups heavy cream
- ½ cup sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 3 cups mini-marshmallows
Instructions
Broil the marshmellows
- Preheat the oven to broil. Place 2 cups of the mini marshmallows on a baking sheet lined with parchment paper.
- Broil in the oven for 1-2 minutes. Make sure to watch them as they can quickly burn. Set aside.
The Custard Making!
- Warm the milk, sugar, 1 cup of the cream and in a saucepan.
- Pour the remaining cream into a large bowl and set a sieve on top
- Then in another bowl, whisk the egg yolks.
- Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don't, you will be making scrambled eggs!
- Once mixed, add that back to saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it.
- Stir until cool over an ice bath
- Add the vanilla and the broiled mini-marshmallows
- Chill the mixture thoroughly in the fridge
- Freeze the ice cream according to the manufacturer's instructions.
- During the last few minutes of churning, add the rest of the marshmallows
Nutrition
Serving: 1gCalories: 316kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 148mgSodium: 49mgPotassium: 122mgFiber: 0.02gSugar: 27gVitamin A: 853IUVitamin C: 0.3mgCalcium: 97mgIron: 0.3mg
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